Breakfast bar, date, with yogurt coating
See how Breakfast bar, date, with yogurt coating affects ice cream through its composition, freezing point depression (FPDF/PAC), and sweetness (POD).
Composition
Breakfast bar, date, with yogurt coating is made up of 16.5% water, 7.3% fat, 46.4% sugars, and 0% alcohol.
Water | 16.5% |
Fat | 7.3% |
Sugars | 46.4% |
Alcohol | 0% |
Total solids
83.5%
Freezing properties
Certain ingredients lower the freezing point of water, which is what makes ice cream soft and scoopable.
Learn more about freezing point depression
Freezing point depression factor
(Also known as PAC)
56.5%
Similar to 56.5 g of sucrose dissolved in 100g of water
Sweetness
Breakfast bar, date, with yogurt coating is 46.4% as sweet as table sugar.
Relative sweetness
(Also known as POD)
46.4%
Nutrition
Breakfast bar, date, with yogurt coating has 348 kcal per 100g.
| Calories | 348 kcal |
| Total fat | 7.3 g |
| Saturated fat | 1.1 g |
| Trans fat | 0 g |
| Carbohydrates | 70.9 g |
| Sugars | 46.4 g |
| Fiber | 4.6 g |
| Protein | 3.7 g |